Sufra Dayma:

Coffee and Coconut Trifle

By Moushira Abdel-Malek

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Serves 4

Ingredients:

180 gms coconut macaroon biscuits

50 ml vanilla custard

300 ml thick cream ( at fresh dairy shops)

300 gms canned fruit (your choice, drained, cubed)

1 cup shredded coconut (toasted)

1/3 cup strong brewed black coffee

2 tbsp Tia Maria or Kahlua liqueur (optional)

2 tbsp icing sugar

Method:

Place biscuits in their packet onto a flat surface. Using a rolling pin, hit packet to roughly crush biscuits. Combine coffee and liqueur (if using) in a jug. Set aside. With an electric mixer, beat cream to soft peaks. Stir in sugar. Fold through custard until just combined. Spoon one- third of crushed biscuits into the base of an 8 cup capacity serving glass bowl. Drizzle with a little coffee mixture. Spoon one- third of the cream mixture over biscuits. Top with one-third of the canned fruit, then one-third of the shredded coconut. Repeat layers twice. Cover. Refrigerate at least for 4 hours. Serve chilled.